Shrimp Crab Meatball Noodle Soup Recipe
Ingredients:
- 1/2 pound raw shrimp, shelled and deveined
- 1 can (7 ounces) crab meat
- 1/2 pound rice sticks (bun) or 2 1/2 packets Japanese alimentary paste noodles (somen)
- 6 ounces ground pork
- 2 cloves garlic, chopped
- 2 shallots or white part of 2 scallions, chopped
- 1 1/2 teaspoons salt
- 2 tablespoons plus 1 1/2 teaspoons Vietnamese fish sauce (nuoc mam)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon granulated sugar
- 6 cups water
- 2 tablespoons mixed chopped fresh coriander (Chinese parsley) and scallion green, to serve
How to cook Shrimp Crab Meatball Noodle Soup:
- Cook the noodles according to the instructions.
- In a mortar, blender, or food processor, mash the shrimp slightly, then add the ground pork and blend to a smooth paste. Transfer to a large bowl and add the garlic, shallots, 1/2 teaspoon of the salt, 1 1/2 teaspoons fish sauce, black pepper, and sugar.
- Drain the water from the can of crab meat and add one-quarter of the crab meat at a time to the meat-shrimp mixture, pounding it in with a pestle (don’t use the blender or food processor for this step).
- Shape the meat-seafood mixture into 36 balls, first dipping your hands in oil.
- In a large pot, bring 6 cups of water to a boil and drop the balls into it. While the water is boiling, add the 2 tablespoons fish sauce and 1 teaspoon salt. Boil for 10 minutes.
- To serve, fill individual bowls half full of noodles. Place 6 balls on top and add the broth. Sprinkle with chopped coriander and scallions and serve.
Notes:
The Vietnamese Shrimp Crab Meatball Noodle Soup recipe very easy to prepare and so good!
The Vietnamese name for this recipe is Bun Tom Cua Thit Nac.
This recipe for Shrimp Crab Meatball Noodle Soup serves/makes: 6
The Vietnamese Shrimp Crab Meatball Noodle Soup (Bun Tom Cua Thit Nac) recipe is adopted from The Authentic Vietnamese cooking By Corinne Trang.
Main Ingredient: Seafood Mix
Preparation Method: Soup/Stew
Cuisine: Vietnamese